Low-Fat Dairy Products Might Reduce Colon Cancer Risk
Study finds foods work better than supplements
FRIDAY, June 28, 2002 (HealthDayNews) -- A new study bolsters previous evidence that consumption of low-fat dairy products might reduce your risk of getting colon cancer.
The study, published in the journal Nutrition and Cancer, compared two groups of people prone to precancerous colorectal polyps. The group that consumed additional servings of low-fat dairy products a day fared better than their counterparts, who were given calcium supplements.
"Our study found that increasing calcium consumption from sources including milk, cheese and yogurt may reduce the risk of colon cancer by slowing the abnormal growth of cells that eventually may lead to colon cancer," says Dr. Peter R. Holt, senior scientist at the American Health Foundation, professor of medicine emeritus at Columbia University and lead researcher.
A previous study, published in the Journal of the American Medical Association, also found increased low-fat dairy food intake may have returned some precancerous colon cells toward a more normal state.
The American Cancer Society has more on colorectal cancer.